Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening

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dc.contributor.author Boiani, Mattia
dc.contributor.author Sundekilde, Ulrik
dc.contributor.author Bateman, Lorraine M.
dc.contributor.author McCarthy, Daniel G.
dc.contributor.author Maguire, Anita R.
dc.contributor.author Gulati, Arunima
dc.contributor.author Guinee, Timothy P.
dc.contributor.author Fenelon, Mark A.
dc.contributor.author Hennessy, Deirdre
dc.contributor.author FitzGerald, Richard J.
dc.contributor.author Kelly, Phil M.
dc.date.accessioned 2019-01-08T09:46:01Z
dc.date.available 2019-01-08T09:46:01Z
dc.date.issued 2018-10-11
dc.identifier.citation Boiani, M., Sundekilde, U., Bateman, L. M., McCarthy, D. G., Maguire, A. R., Gulati, A., Guinee, T. P., Fenelon, M., Hennessy, D., FitzGerald, R. J. and Kelly, P. M. (2018) 'Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening', International Dairy Journal. doi:10.1016/j.idairyj.2018.08.016 en
dc.identifier.issn 0958-6946
dc.identifier.issn 1879-0143
dc.identifier.uri http://hdl.handle.net/10468/7265
dc.identifier.doi 10.1016/j.idairyj.2018.08.016
dc.description.abstract The influence of dairy cow feeding regime was investigated using 1H nuclear magnetic resonance (NMR). Two different NMR analytical systems were deployed: high field 1H NMR to investigate the influence on milk metabolomics and low field NMR to characterise proton relaxation linked to changes in the state of mozzarella cheese moisture during ripening. The metabolomics results showed that grass-based feeding increased the concentration of a biological marker that signifies near-organic milk production conditions. On the other hand, the investigation of cheese moisture distribution showed that grass-based diets reached final moisture partitioning in a shorter time, which implied the formation of a more compact protein structure in the cheese matrix. These results indicate that pasture-based dairying may be differentiated in terms of the provenance of milk produced along with the accrual of additional benefits during ripening of the resulting mozzarella cheeses. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institution Research Measure (FIRM)); Teagasc (Walsh Fellowship) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0958694618302292
dc.rights © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Feeding regime en
dc.subject Metabolomics content of milk en
dc.subject Cheese en
dc.title Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Lorraine Bateman, Abcrf, University College Cork, Cork, Ireland. +353-21-490-3000 Email: l.bateman@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-10-11
dc.date.updated 2018-11-26T19:18:35Z
dc.description.version Accepted Version en
dc.internal.rssid 463317020
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Teagasc en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress L.Bateman@ucc.ie en
dc.internal.bibliocheck In press. Check for vol. / issue / page numbers. Amend citation as necessary.


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© 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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